When you cut your biscuits, move the cutter straight up and down. No twisting.

This is our beans on toast. For protein swapped the beans for sausage, tomato based sauce for milk based gravy, and toast for biscuit.

As an American in the south your first mistake was you didn’t use cold butter in your biscuit dough second mistake was not using sausage it has to be sausage

First mistake, no sausage. You gotta get some seasoning in there. I know you Brits are not used to that, but seasoning is where all the flavor comes from.

Definitely need sausage. And when you eat it, MORE gravy.

Sausage in gravy, sure fine, if its spicy, but I like bacon bits, not just bacon bits but crunchy bacon bits and lots of black pepper and a couple if scrambled eggs on the side.

Shift or double sift the flour then add into the cream. You can roll the dough into a large ball, flatten it out on the cooking tray, and score it crosswise a few times like pizza cuts & cook it. Season the minced meat with what what ever seasoning you like.

I think you mightve overdone it with the double cream. I think the batter was just as solid as needed the first time around even though it might have seemed otherwise. Might be better to just trust the recipe next time.

ground pork isn't the same as pork breakfast sausage which has a time-honored spice blend in the US biscuits will rise more if you use a full recipe, not a "2 ingredient" recipe - needs baking soda in addition to the banking powder found in self-rising flour and the milk needs to be acidified (butter milk or milk with lemon or sour cream added) to activate the baking soda it's a forgiving recipe so I'm sure you breakfast tasted good, but with a few small changes you will experience something closer to the American version

When it comes to baking, especially using flour, it is really a science. It is important the proportions of each ingredient, and also the temperature. When making biscuits, the butter should be cold and not room temperature The dough should not be over kneaded. Kneading is folding the dough over onto itself. Another thing you cannot do or should not do is roll or pat the dough too thin. You’re not making cookies or digestives. The recipe i have calls for the dough to be rolled out or patted out to a half an inch thickness. Unless your recipe says otherwise, I strongly suggest you roll your dough to have an inch thickness and use a ruler to make sure it is the right thickness. The biscuit cutter for the recipe I have is 2 1/2 inches in diameter as specified in the recipe. A drinking glass with the diameter works just fine. Please note that if the biscuits are rolled too thin, or the butter is not cold, the biscuits may not rise very high. In fact, if they’re rolled too thin, they might be dry.

Most southerners cut some butter/lard/shortening into the flour for the biscuits, then use butter milk (sour milk) not whipping cream. You have to be very careful to not over work the dough, barely bring it together and flatten it. You didn't need nearly that much meat, and breakfast sausage is a lot more than just pork. It's full of spices, a TON of sage, some red pepper flake too. My favorite trick is to put the biscuits cut side DOWN, that way the gravy softens the crust for ease of cutting, and you have the fluffy side to mop the plate.

Just think of this: This is the worst dish of biscuits and gravy you will ever make.

no no no... you need buttermilk and if you can't find it. use cream and some lemon juice or white vinegar. its basically soured rennet leftover from butter making. and you need to fold in butter into your flour.

Great job! Biscuits take time to learn. You did really well.

We dont just use ground pork. We use breakfast sausage. That pork needs lots of salt, pepper, red pepper flakes, and many other seasonings.

I agree with other posts. Sauage grave in the US uses pre‐spiced breakfast sauage not just Minced pork. Perhaps buy sauage like what's in a Full English breakfast remove the mince from the casing then cook. I have never had a full English so I can't say if the sauage is similar flavor to ours but it's probably close enough.

Oh please ask a native of the source recipe region... like ask an American for advice before making choices like a basic mince without seasoning and where to source biscuits even in England.

The biscuits at KFC are fine if you dont want the mess... I know there are KFC over there.

On the "educational" bit, I was bracing for something like accidentally hitting the pan handle and throwing it on the floor or something

I keep seeing so much about how the American flag is everywhere, but nobody says anything about how much UK food has the flag on it. I keep seeing it in videos

You did a fantastic job preparing biscuits and gravy!

My rule of thumb is, if you can still see the biscuit it's not enough gravy.

Great job for your first time making biscuits & gravy! There's a lot of things you can do to make it even better, though!😋 1) Your minced pork isn't flavored, the way American sausage is -- so you should add plenty of seasoning to your pork when cooking it. Salt, Sage, and Pepper are ESSENTIAL! You can also add Thyme, Garlic, or whatever else you like. 2) As the pork is cooking down, you want to make sure there will be plenty of fat in the pan to make the roux for the gravy. That's why you add butter to the sausage just before it is done cooking. Then you should remove the meat, in order to make the gravy as smooth as possible. To make a roux, you always add the flour to the fat, and then let the flour cook for a little bit while stirring constantly - until it turns beige or light brown. Then add your milk gradually, stirring constantly. Once all the milk is incorporated, turn the heat down a little and cook until it is smooth, creamy, and thick - stirring occasionally. 3) Then add and stir the meat back in to heat up thoroughly. Taste test, and add more seasonings as necessary. 4) The recipe you used for biscuits is kind of a "cheater's" method. Real biscuits usually contain cold butter that is cut into the flour before adding in the milk. 5) Biscuits need to be baked in a VERY hot oven. They need to be baked at 220° - 230° CELSIUS! (425° - 450° F) I searched all the videos of biscuits and gravy, and found the very best one for you. She uses all the best techniques and ingredients, and the recipe is right in the description of the video. If you watch and follow this, your next batch of Biscuits & Gravy will be amazing - I promise!☺ kzbin.info/www/bejne/i5KzeKRqm7eafbc

Great video!!!!

I don't know if you have Jimmy Dean's breakfast sausage or other breakfast sausage links but such are more than preferred. Without it you will have something quite bland as a dish.

thank you for posting! Keep working on the biscuits - it is an art form. If you have another go, try a fried egg (over easy) on top of the gravied biscuits. Use a piece of biscuit to sop up some yolk. Mmmmm.

We typically buy in America pork sausage which is not in a sausage casing, but is spiced a little. A little sugar, garlic powder, and onion powder

Your gravy needs some sage flavor to be authentic. But you made it well. Biscuits improve with practice.

I ilke my onions chopped up a bit more than that, but it doesn't matter. I would 100% eat this. My mouth is watering. (I might throw the leftovers in a tortilla the next day for a corned beef hash taco.)

Add butter to the biscuits and use actual pork sausage for the gravy.

For your first time, it looked good. I've seen recipes that use buttermilk instead of heavy cream for the dough. They also add pieces of chilled butter to the dough and fold them layer upon layer to get a flaky buttery biscuit. I don't know if you can buy American "breakfast sausage" in the UK, but it contains certain spices that make all the difference in flavor. I think you did great with the ingredients you had available to you. ❤

I’m horrified

"going authentic"... LOL. I am a Southern bred American living in Florida. Those are the most UN-authentic recipes for biscuits and gravy I've ever seen!! Southern biscuits are flour with cold butter cut in to make them super light and flaky. Then add buttermilk to right consistency. Sausage has many, many spices and you fry it up, remove it, add some flour then milk, add sausage back. You just need to try them in the South...in USA. Actually, you did great, I hope they taste reasonably like our food, It has to be my favorite, especially with chicken fried steak and mashed potatoes.

Now how my mom taught me is you can use any kind of ground meat, I don't know how many times we had chipped beef or hamburger gravy because we couldn't afford or didn't have sausage it just came down to seasoning and instead of regular milk we use Evaporated milk out of the can the flavor is distinctively creamier and better in my personal opinion but that is just coming from a poor man point of view.

After years eating, making biscuits and gravy,minced pork by itself won't give you the same flavor( retired Chef..)

Those biscuits actually look pretty good!

To season the pork mince to approximate American breakfast sausage, add the following seasonings to the uncooked meat: 1 teaspoon salt 1/4 teaspoon Garlic Salt 1/2 teaspoon dried parsley 3/4 teaspoon ground sage 1/4 teaspoon fresh coarse ground black pepper 1/4 teaspoon dried thyme 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon ground coriander (the seeds, not the leaves, we call those cilantro) 1/4 teaspoon msg (Optional) 1/8 teaspoon Oregano Once the seasonings are mixed well with the meat, cook it just as you did in the video.

For the biscuits, if you roll it out and fold it several times, lightly floured each time, you can get really nice flaky layers. Nice if you want to eat them open faced with some butter and/or jelly (or a dab of honey).

Looking at your set up having seen other to far worse with more well done!

Someone likely mentioned this, but use frozen butter and avoid over-handling the dough for flakier biscuits.

It's definitely a good meal, and like with most things in life you get better over time. 👍 Then you get to make personal tweets to suit your taste.

My "addition" is a bit heretical to some, but you could add fried eggs on your biscuits before smearing it with gravy. Ive seen other comments mention this, but if you use ground pork you have to add sausage-esque seasonings to it to get that true gravy flavor. Also something citrusy to wash it down is a must (oj is good). Cuts back on the sodium.

You also need flower to thicken the gravy.

Not just pork but pork sausage is necessary for biscuits and gravy.

The biscuits needed toasting (like under the broiler) for about 3 minutes. In the Deep South (Fla, Ala, Ga, Miss, Tn, and maybe a few others) they’d have been made with buttermilk for a bit of a twang. White Lilly self-rising flour is common here. When I was little my grandma made “flour gravy” using bacon grease and white flour with just a bit of salt and (maybe?) milk or water to make it runny. Only Hardee’s restaurant made that sausage pepper gravy you made.

Yup. Your biscuits were pretty big. Could have cooked longer. Otherwise, well done! Yes, you don't need a whole pound of sausage, and American breakfast sausage is different than ground pork. It's spiced with sage, garlic, fennel, etc. But you got the gravy consistency right, and you used a lot of black pepper, which is mandatory.

As a chef, these videos are killing me. You take the biscuit, split the top from the bottom, set the two halfs on the plate side by side with the inside facing up and ladel on the gravy. You don't just set a whole biscuit on a plate and dump gravy on. It's obvious no one's even taking the time to watch an actual restaurant's version.

I usually like to throw some hash browns on the side, also smothered in gravy

You did so well for a conplicated recipe (I sure as heck can't cook this!) and I'm so glad you enjoyed the taste of a bit of our American cuisine 😊

I'm just gonna be straight with you: that "biscuit" recipe is not a biscuit recipe at all. I don't know what the recipe is trying to make, but it's definitely not biscuits. And the main flavors in the gravy should be from a good whack of sage and black pepper. "Easy" recipes are usually just bad recipes made by lazy people with no taste. Just FYI.